Combine 300g shrimp, 50g pork fat, 50g water chestnuts, 50g bamboo shoots, 15g cornstarch, 15g Shaoxing wine, 1g pepper, and 8g sesame oil to create the filling.
Soften the 50g bean curd sheets in warm water until pliable, then pat them dry carefully.
Place a portion of the shrimp filling onto each bean curd sheet and roll them into tight cylinders.
Sesli anlatım, porsiyon ayarı ve daha fazlası
